Description
This Easy Vanilla Sponge Cake is a light, fluffy, and classic dessert perfect for any occasion. Made with simple pantry ingredients, it combines a delicate vanilla flavor with a soft and airy texture, making it an ideal base for frosting, fresh fruit, or enjoying on its own.
Ingredients
Scale
Wet Ingredients
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) and grease a round cake pan. You may also line it with parchment paper to ensure easy removal of the cake later.
- Beat Eggs and Sugar. In a large bowl, use an electric mixer to beat the eggs and sugar together. Continue mixing for 5-7 minutes until the mixture becomes light, fluffy, and pale in color, which is essential for the sponge’s airy texture.
- Add Vanilla Extract. Mix in the vanilla extract thoroughly to incorporate the flavor evenly throughout the batter.
- Sift and Fold Dry Ingredients. Sift together the all-purpose flour, baking powder, and salt to avoid lumps. Gently fold these dry ingredients into the egg mixture with a spatula, taking care not to deflate the airy batter you’ve created.
- Pour and Spread Batter. Pour the prepared batter into the greased cake pan and smooth the surface evenly to ensure uniform baking.
- Bake the Cake. Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when it turns golden and a toothpick inserted in the center comes out clean.
- Cool the Cake. Remove the cake from the oven and let it cool completely on a wire rack before removing from the pan. This prevents the cake from breaking and prepares it for serving or decorating.
Notes
- For added moisture, you can brush the sponge with simple syrup once it has cooled.
- Ensure not to overmix when folding the flour to keep the sponge light and fluffy.
- If you don’t have an electric mixer, vigorous whisking by hand can work but will take longer.
- Make sure the eggs and sugar mixture is pale and fluffy for the best rise.
- The parchment paper lining in the cake pan is optional but highly recommended for easy cake removal.
